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DINO Rib Confit x Duck Fat #shorts Today we took on an incredibly marbled American Wagyu beef short rib from Black Hawk Farms . I typically smoke this cut low and slow, but today I decided to confit in liquid gold, aka duck fat. What I noticed is that the internal temp quickly reached what is normally considered the final cooking temp (205F). This usually takes 5+ hours on the smoker, but with confit, it took just 1 hour. Liquid (confit) conducts heat faster than air (smoker), so this makes sense. Tenderization is a combination of time & temp, and even though the “final” cooking temp was reached quickly, it took about 2 hours at that temp to tenderize. Served with a green mango salad to cut through the richness and topped with a red wine reduction, this dish was a major success. Cooking such a fatty cut in fat may seem like overkill, however only a small amount of the fat (if any) was absorbed. Despite this, I would prefer smoking or braising this cut any day of the week, as I believe that the flavors developed through those cooking processes are superior. 🔔 Subscribe and ring the bell to get notified when I post a video! 🔥 Social Media🔥 🎬 Main Channel: https://youtube.com/c/maxthemeatguy 📸 Instagram: https://www.Instagram.com/MaxtheMeatGuy 🎥 TikTok: https://www.tiktok.com/@maxthemeatguy 📬 Facebook: https://www.facebook.com/MaxTheMeatGuy 🎊 Pinterest: https://www.pinterest.com/maxthemeatguy/ . . 🐂 American Wagyu: 15% off using code MAXMEAT15 link in LinkTree Black Hawk Farms ⚡️ Electric serving board from Vayreni Burns use code MAXMEAT10 for 10% off link in bio! My commission proceeds go to charity. 🔵 Blue salt from Rivsalt 🎶 Bop - HipHop Beats 🖥 Website w/ Recipes and Discounts: https://www.maxthemeatguy.com 🌳 Discounts: https://beacons.page/maxthemeatguy . . #shorts #wagyu #americanwagyu #dinoribs #carnivore #steaklove #shortribs #greenmango

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